“C” Is For Chickpea

A few weeks ago I made a salad for lunch. One ingredient I love to throw on a salad is chickpeas. As soon as I sat down to eat it, my mind went into what I call one of its “stream of consciousness creative sessions” about chickpeas. I’m not sure what causes these moments to activate in my mind, but I have learned not to question it and just go along for the ride.

My thoughts went from the chickpeas on the salad to a quick and simple hummus we make from time to time. Sometimes we simply have that for lunch as a dip to go with fresh vegetables. Then the stream of consciousness ride took another turn as I began to wonder what it would be like to mix hummus with flour and some other ingredients to create some sort of bread or appetizer.

When my little journey came to an end, I wasn’t sure where the thought would go. Over the weeks that followed, my mind kept going back to the idea and playing with recipe concepts. At that point, I knew I had to give it a try because the thought wasn’t going away! So today I would like to share two recipes with you – the quick hummus I mentioned above and my new creation that utilizes a portion of that hummus as one of the ingredients.

Quick & Easy Hummus

  • 1 15 to 16 ounce can of chickpeas – drained and rinsed
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup olive oil

Place the chickpeas, lemon juice and salt in a chopper or blender and pulse a few times until the chickpeas are coarsely chopped. Add in the olive oil and blend until smooth, about 2 to 3 minutes. You may need to pause periodically to scrape the sides of the chopper before continuing.

This recipe makes a hummus that is a bit on the thicker side. If you prefer it to be a little thinner you can add additional olive oil, 1 teaspoon at a time, until the desired consistency is reached. Serve with fresh vegetables, crackers, chips or anything else you like to dip in hummus.

Cheddar Hummus Bites

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 1/2 cup prepared quick & easy hummus
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup shredded sharp cheddar cheese

Sift the flour, baking powder, salt, cumin and garlic powder together into a mixing bowl. Add the hummus, milk and egg to the dry ingredients and mix together until the dry ingredients are moistened and a soft dough begins to form. Gently fold in the shredded cheddar cheese until it is fully incorporated into the dough.

Roll the dough into balls approximately 1 inch in size and place on a lightly greased baking sheet or one lined with parchment or a silpat. The dough will be a bit sticky, but manageable enough to form, If you are having trouble, dust your hands with a bit of flour.

Bake in a 375 degree oven for 9 to 11 minutes, until golden brown. Serve with the remaining hummus from the quick & easy hummus recipe for dipping.

I was pleasantly surprised with the outcome of this recipe, enough so to feel good about sharing it with you today. You never know how trying something new will turn out – I have certainly had my share of flops, as chronicled right here on the blog!

They were soft and flavorful and we found it interesting that along with the cumin and garlic, the flavor of the hummus itself came through as well. While I stuck with my original name, they could have just as easily been called “Cheddar Hummus Biscuit Bites” because the texture and feel was very much like a biscuit.

As I bring my latest adventure to a close, I can already feel the wheels of the stream of consciousness ride beginning to roll down the alternate track it likes to take – the one where I begin to make changes and variations to the recipe! Where will it go? How will it end? I never really know until the ride eventually pulls into the station again!

Until next time, I hope you all have a great weekend!

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